What is the function of a chemical raising agent in baking?

A chemical raising agent in baking primarily functions to produce carbon dioxide gas. This gas is created through a chemical reaction when the raising agent is activated by moisture or heat during the baking process. As the carbon dioxide is released, it expands and causes the dough or batter to rise, resulting in a light and airy texture in baked goods like cakes and bread.

This leavening action is crucial as it helps to create the desired volume and structure, allowing for a more appealing final product. While other aspects like flavor, texture, and color are important in baking, they are not the primary purpose of a chemical raising agent. Instead, the focus is on the formation of gas, which is what allows the baked item to grow and maintain its shape.